Combine the flours, salt and butter in a bowl. Add the 1/3c ice water and mix until a shaggy dough forms. Wrap in plastic wrap, and let rest in the fridge for 20 minutes.

Fetch dough from the fridge, and roll out on a floured surface until it’s ¼” thick, as round as you can manage. It’s ok if the edges are rough! This is a rustic dish, so don’t worry about trimming it.

Layer the turkey leftovers in the centre - first turkey, then gravy, mashed potatoes, squash / sweet potatoes if you have them, followed by dressing.

Fold the edges of the pastry inwards, to just cover the edges of the filling.

Whisk the egg and water together, and brush over the pastry edges of the galette.

Place on parchment lined baking sheet and pop in a 375F oven for 30 minutes, until the pastry is golden brown. Let cool for 10 minutes.

Top with cranberry sauce and steamed peas.

Slice into servings, and top with warmed gravy. Enjoy!